Preparation

Lightly coat a 13x9" baking dish with
nonstick spray. Whisk chickpea flour and
1 teaspoon salt in a large bowl, breaking up any
clumps in flour. Make a well in the center
and gradually pour broth into well, whisking
to incorporate dry ingredients; add
garlic and Sriracha and whisk until batter
is smooth.

Transfer mixture to a large heavy
saucepan and cook over medium-high heat,
whisking constantly, until bubbling and
very thick (you will be able to see bottom
of pan when whisking), 8–10 minutes.

Turn chickpea mixture out onto a cutting
board and cut into 3x1/2" pieces. Pour oil
into a large skillet, preferably cast iron, to a
depth of 1/4" and heat over medium-high heat
until oil bubbles immediately when a small
piece of chickpea mixture is added. Working
in batches, fry until panisses are deep
golden brown and crisp, about 2 minutes
per side; transfer to a paper towel–lined
plate and season with salt.

DO AHEAD: Chickpea mixture can be
made and poured into baking dish 2 days
ahead. Keep chilled.